Ingredients

Preparation

Clean the turbot fillets and remove the skin, "portioning" them into appropriate serving sizes, refrigerate.

2

Peel and julienne the Jerusalem artichokes and stew them in butter, guarding their crispness, then add the chives and shallots.

3

Fashion “slippers” with the filo pastry, glazing it with the egg yolk, add the julienne.

4

Peel the carrots, and fashion them into little balls with a “melon baller;” do the same for the zucchini. Boil them and cool.

5

Reduce the chicken stock, whisk in the butter, add a bit of cream, keep warm. In a skillet, brown the Jerusalem artichoke slippers.

6

In a skillet, brown the Jerusalem artichoke slippers.

7

Cook the turbot fillets in olive oil. Season and garnish to serve.

Grande Dame Rosé 2004

Cold fillet with sesame

EASY

Cooking time

40 minutes

Preparation

35 minutes

Ingredients

Serves 8

1,2 Kg cod fillet

100 g sesame seeds

500 g Jerusalem artichokes

500 g new potatoes

¼ of a ciboulette bunch

2 eggs

10 ml cream

100 g morel mushrooms

½ l fish stock

Saffron

Butter

Sea salt

Ground pepper

Preparation

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1

One day beforehand, slice 8 beautiful cod steaks and season them with sea salt and ground pepper; refrigerate overnight.

2

Peel, wash and cook the potatoes and Jerusalem artichokes. Smash the Jerusalem artichokes and potatoes with a fork, adding 2 eggs and a little cream to them (be sure to keep a hearty consistency), season with sea salt and pepper, then stir in chopped chives. Prepare the dumplings and keep them warm.

3

Wash mushrooms and remove their stalks, dry them thoroughly. Reduce the fish stock (up to half its original volume) with a demi-glace meat juice. Add cream to the stock and reduce it further, seasoning if necessary and adding saffron.

4

Dab one side of the cod steaks in sesame seeds and bake brown butter on both sides. Assemble, garnish and serve.

Vintage 2004

THE FOOD PAIRING PRINCIPLES

Our sparkling wines love the company of delicious food. With its vinosity, complexity, and aromatic intensity, each champagne couples decadently with the gastronomy of the world.

Flavor is invited to table every time there is a wine-food pairing. Whether celebrating an occasion, welcoming friends, reveling in spontaneity, or just enjoying the pleasure of Veuve Clicquot on the palate: a champagne moment is one meant to be savored. With drinking champagne, flavor is inevitable. Gourmet dishes are simply asking to be paired with their perfect match. Depending on the craving, the imagination, the ingredients, or the time available to the chef, the amount of gourmet combinations is innumerable. For every one of our wines, Veuve Clicquot offers the secrets to creating a perfect pairing, with an uncannily matched recipe to pair with each bubbly vintage.

WE ARE CLICQUOT

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Episode #6 : Christophe Pannetier, Chef at Hôtel du Marc

Episode #6 : Christophe Pannetier, Chef at Hôtel du Marc

Christophe Pannetier is the Chef at Veuve Clicquot’s Hôtel du Marc, providing gastronomic experiences to the private mansion’s guests, who come from around the world. An innovator, Christophe often works in tandem with our oenologists, on a mission to discover new wine pairings for Veuve Clicquot wines, while creating new flavors for our guests to savor. Discover Christophe’s story.